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Grilled peppers with anchovy and capers
This very simple way of doing red peppers barely needs a recipe, but it's perfect in an antipasto or meze – and it's delicious with lamb or chicken.
I was introduced to the idea by a lovely Italian man called Leonardo Bedini, who by night ran a nightclub near Porto Santo Stefano, and by day rustled up very simple but exquisitely delicious meals for the twelve or so people staying in the house. No, me neither. But it’s probably why he was the master of the simple and the quick.
Prep
5
minutes
Cook
30
minutes
Serves 4 people
No items found.
No items found.
Ingredients
- 4 red peppers
- A teaspoon or two of capers
- 1 anchovy fillet
- 2 teaspoons olive oil
- Salt
METHOD
- Deseed the peppers and cut into 6 strips.
- Put in a bowl, add a pinch of salt and the olive oil, and mix well so that the peppers are completely coated in oil, and are well seasoned with the salt.
- Put under the grill, skin-side up, and grill till the skins are blackened and the peppers cooked through. You can also cook them on a griddle pan. Allow to cool.
- Cut the anchovy into very thin strips.
- Remove the skin from the peppers and put the pepper fillets on a plate.
- Drape the strips of anchovy over the peppers and dot over a few capers.
Diva notes.
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